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Pesco baco

Time 30 minutes
Yields Serves 10
Pesco baco
1

In a small bowl, combine the chives, shallots, lemon zest and parsley and set aside.

2

Cut the albacore into 10 pieces about 2 inches by 1 1/2 inches (each piece will be about 3 ounces). Season each piece with one-fourth teaspoon salt and a pinch of pepper.

3

In a medium bowl, whisk together the eggs with 2 tablespoons of the herb mixture (reserve the remaining amount) and set aside. Place the panko in another medium bowl.

4

Dredge the fish in the egg mixture, then in the panko; place on a parchment-lined baking pan. Refrigerate, uncovered, for 30 minutes.

5

Fill a medium, heavy pot with enough oil to come about 3 inches up the sides (or use a deep fryer). Heat the oil until a thermometer inserted reads 375 degrees. Fry the fish, a few pieces at a time, until the panko turns golden and the fish is seared, a little over 1 minute. Set the fish aside on a paper towel until all of the fish is fried. Slice each piece lengthwise into four slices.

6

To assemble a baco, place a flatbread on a plate. Spoon about 1 tablespoon ancho-pomegranate sauce over the bread, top with two slices of avocado, then four slices of the fish. Top the fish with a scant tablespoon each of pickled onion and salbitxada and a teaspoon of garlic-chive cream (or to taste). Drizzle a good pinch of the reserved herb mixture over the top. Gently fold one end of the flatbread over to form a sandwich, and serve immediately. Repeat with the remaining flatbreads.

Adapted from a recipe by Josef Centeno. Panko (Japanese bread crumbs) is available at well-stocked supermarkets and Asian markets.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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